Use Of Manganese Ions Allows For Safer Salami Production - Brief Article

Nutrition Research Newsletter, Jan, 2001

Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus have commonly been identified as foodborne pathogens in fermented meat products. Due to outbreaks of these contaminants, manufacturing practices must be reevaluated. The safety of fermented dry sausage depends upon the rapid growth of lactic acid bacteria (LAB) as well as a rapid pH decrease to minimize the risk of pathogenetic growth. Typically, dried, cured salami is not heat-treated and is produced through fermentation followed by drying. For quick growth of the starter culture and rapid production of acid, manganese ions are used as stimulators. Manganese ions are required for growth and metabolic activities of LAB. Currently there are no studies analyzing the indirect effect of manganese ion on the destruction of foodborne pathogens during the fermentation of salami.

Recently a study was performed to demonstrate the effect of Mn[SO.sub.4] as a manganese ion source on the growth and acid production of meat starter culture (MSC) Pediococcus acidilactici. It was hypothesized that Mn[SO.sub.4] would potentially inhibit foodborne pathogens, specifically Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, during the salami fermentation process.

Following a 24-hour salami fermentation process, nonstimulated MSC reduced E. coli 0157:H7 levels by 1.3 [log.sub.10] units while the manganese ion stimulated MSC reduced E. coli by 2.3 [log.sub.10] units. Nonstimulated MSC lowered L. monocytogenes levels by 1.2 [log.sub.10] units and stimulated MSC lowered the organism by 2.2 [log.sub.10] units. S. aureus levels were also reduced 1.3 [log.sub.10] units and 2.3 [log.sub.10] units, respectively, by the nonstimulated and stimulated MSC.

It can be said that MSC stimulated by manganese ions decreases foodborne pathogens more effectively than MSC that is not stimulated. This practice should be more commonly utilized in the salami manufacturing process in order to produce safer meats.

D. Kang, D. Fung. Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentation. Journal of Food Protection;63:1492-1495 (November, 2000) [Correspondence: Dong-Hyun Kang. U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, PO Box 166, Clay Center, NE 68933. Phone: 402-762-4381. Fax: 402-762-4149. E-mail: kang@email.marc.usda.gov].